Bouquet garnish of 2 bay leaves, 3 sprigs thyme, 3 springs of parsley, several sprigs of fennel fronds-tied with twine. Chop onion, carrots, celery and fennel and sauté in oil until onions are translucent. Add fish heads, water and bouquet garni. Bring to a boil, boil for five minutes- skimming any foam from the top. Reduce heat to simmer. Simmer stock for 30 - 45 min. Fish heads should be falling apart. Cool stock enough to strain without burning yourself. Look for the fish eyes- they are the best eating in some cultures! Discard all but the broth.

Slice fish into 1-inch by 1-inch chunks- sear in a hot cast iron skilled just to lightly brown the flesh. Avoid over cooking or the fish will fall apart. Add fish to the stock pot and simmer for 15 minutes or until fish is cooked through.

Ladle soup into bowls and garnish with fresh basil and parmesan cheese.